Texas Sheet Cake Recipe

Name: Texas Sheet Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 2 sticks margarine; 4 Tbsp. cocoa; 1 c. water; 2 c. sugar; 2 c. flour; 1 tsp. soda; 1/2 tsp. salt; 2 eggs; 1/2 c. buttermilk; 1 stick margarine; 6 Tbsp. milk; 4 Tbsp. cocoa; 1 box powdered sugar (4 c.); 1 tsp. vanilla; 3/4 c. chopped nuts

Servings: persons

2 sticks margarine
4 Tbsp. cocoa
1 c. water
2 c. sugar
2 c. flour
1 tsp. soda
1/2 tsp. salt
2 eggs
1/2 c. buttermilk
1 stick margarine
6 Tbsp. milk
4 Tbsp. cocoa
1 box powdered sugar (4 c.)
1 tsp. vanilla
3/4 c. chopped nuts

1
In a 2-quart saucepan, combine margarine, cocoa and water. Bring to rolling boil.
2
Let cool a few minutes, then add sugar, flour, soda, salt, eggs and buttermilk.
3
Beat well and pour in greased and floured 15 x 10-inch sheet pan.
4
Bake 20 minutes in 350u00b0 oven.
5
While cake is baking, combine margarine, milk and cocoa.
6
Bring to boil.
7
Remove from stove and add powdered sugar, vanilla and nuts.
8
Beat well.
9
Set aside and spread on bars while they are still warm.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 sticks margarine, 4 Tbsp. cocoa, 1 c. water, 2 c. sugar, and more.

Yes, Texas Sheet Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Texas Sheet Cake

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